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WO2018143447A1 - Breadcrumb mix - Google Patents

Breadcrumb mix Download PDF

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Publication number
WO2018143447A1
WO2018143447A1 PCT/JP2018/003715 JP2018003715W WO2018143447A1 WO 2018143447 A1 WO2018143447 A1 WO 2018143447A1 JP 2018003715 W JP2018003715 W JP 2018003715W WO 2018143447 A1 WO2018143447 A1 WO 2018143447A1
Authority
WO
WIPO (PCT)
Prior art keywords
bread crumb
bread
modifier
mass
parts
Prior art date
Application number
PCT/JP2018/003715
Other languages
French (fr)
Japanese (ja)
Inventor
周平 山崎
雅人 大村
榊原　通宏
Original Assignee
日清フーズ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 日清フーズ株式会社 filed Critical 日清フーズ株式会社
Priority to CA3051831A priority Critical patent/CA3051831A1/en
Priority to EP18747425.9A priority patent/EP3578058A4/en
Priority to CN201880010455.8A priority patent/CN110267546A/en
Priority to SG11201906857WA priority patent/SG11201906857WA/en
Priority to MYPI2019004419A priority patent/MY194221A/en
Priority to US16/481,354 priority patent/US20190387775A1/en
Priority to JP2018566148A priority patent/JP7058227B2/en
Priority to AU2018216467A priority patent/AU2018216467B2/en
Publication of WO2018143447A1 publication Critical patent/WO2018143447A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a bread crumb mix and a bread crumb modifier used for the production thereof.
  • Fried foods with breadcrumbs are usually raw meat such as pork, beef, chicken, raw seafood such as horse mackerel, salmon, or vegetables, or first sprinkled with flour (dusting), liquid egg or batter In general, it is produced by dipping in a liquid, attaching breadcrumbs, and oiling.
  • raw meat such as pork, beef, chicken
  • raw seafood such as horse mackerel, salmon, or vegetables
  • first sprinkled with flour (dusting) liquid egg or batter
  • it is produced by dipping in a liquid, attaching breadcrumbs, and oiling.
  • the series of operations described above is very complicated, and there is a high demand for producing fried foods with bread crumbs by simpler operations.
  • Patent Document 1 discloses a crumb fried food mix in which bread crumbs and at least one selected from glue, pregelatinized starch, dried egg white and dried whole eggs are blended.
  • Patent Document 2 discloses a bread crumb mix containing dry bread crumb and pregelatinized starch and / or powdered protein and a thickening polysaccharide.
  • Patent Document 3 discloses a processed bread crumb obtained by spraying and drying a solution containing at least one high-viscosity material selected from the group consisting of saccharides and protein hydrolysates on the surface of dried bread crumbs. Has been.
  • Patent Document 4 discloses processed bread crumbs obtained by mixing raw bread crumbs with powdered starch and / or powdered proteins and drying the bread crumbs with powdered starch and / or powdered proteins attached thereto.
  • Patent Document 5 includes 1-20% wheat gluten, 10-60% starch and 3-12% powdered soy sauce, and the content ratio of wheat gluten to starch is 0.5-60 (weight ratio).
  • a bread crumb containing mix for food is disclosed.
  • JP 55-150870 A Japanese Patent No. 5417281 JP-A-8-228706 Japanese Patent No. 3035287 JP-A-2015-146770
  • the above-mentioned conventional bread crumb mix has a problem that each component is separated during storage or has poor adhesion to the material. Therefore, the fried food obtained using the conventional bread crumb mix has an appearance and texture. The point was not always sufficient. There is a need for a bread crumb mix that can produce a higher quality cooked food with bread crumb having a good appearance and texture.
  • the present inventor prepared a mixture containing a protein material, a thickener and fats and oils in a predetermined amount, and mixed this with normal bread crumbs at a predetermined blending ratio to obtain bread crumbs
  • the mix has good adhesion to the material, and if the bread crumb mix is directly attached to the meat, seafood or other material and cooked, high-quality cooked food with a good bread crumb with good appearance and texture can be obtained. I found.
  • the present invention provides a bread crumb modifier containing 20 to 90% by mass of protein material, 1 to 60% by mass of thickener and 0.1 to 5% by mass of fats and oils.
  • the present invention also provides a bread crumb mix containing 5 to 40 parts by weight of the bread crumb modifier with respect to 100 parts by weight of bread crumbs.
  • this invention provides the cooked food with bread crumbs which this bread crumb mix adhered.
  • the present invention provides a method for producing a cooked food with bread crumbs, comprising directly attaching the bread crumb mix to the surface of the material and baking or fried cooking the material to which the bread crumb mix is adhered.
  • the present invention provides a method for producing a bread crumb mix, comprising mixing 100 parts by weight of bread crumbs and 5 to 40 parts by weight of the bread crumb modifier. Furthermore, the present invention provides a method for producing cooked food with bread crumbs, comprising directly attaching the bread crumb mix produced by the method to the surface of the material, and baking or fried cooking the material to which the bread crumb mix is adhered. I will provide a.
  • the bread crumb mix produced using the bread crumb modifier of the present invention has good adhesion to the raw material, and a sufficient amount can be applied to the surface of the raw material simply by adhering directly to the raw material. If the material with the bread crumb mix is cooked, the fried color is uniform and good, the sword stands well and there is a sense of volume, and the clothes are sakumi and the taste of the material is maintained, and the appearance and texture are good High quality cooked food with bread crumbs can be produced. Further, the bread crumb mix can be used for various cooking such as cooking with a large amount of oil, baking with a small amount of oil, and the like.
  • the present invention provides a bread crumb modifier used for the production of a bread crumb mix and a bread crumb mix produced using the bread crumb modifier.
  • the bread crumb modifier of the present invention contains a protein material, a thickener, and fats and oils.
  • the bread crumb mix of this invention is obtained by mixing this bread crumb modifier with bread crumbs.
  • the obtained bread crumb mix is used for manufacture of cooked food with bread crumbs.
  • the “reformation” of bread crumbs is obtained by improving the properties of bread crumbs as a clothing material, for example, improving the adhesion to the raw materials, and / or cooking the material to which the bread crumbs are attached. This means the appearance and texture of cooked foods with breadcrumbs.
  • Examples of the protein material contained in the bread crumb modifier of the present invention include wheat proteins such as gluten, gliadin and glutenin; egg proteins such as whole egg, egg white and egg yolk; milk proteins such as skim milk powder and whey protein; soy protein Gelatin and the like, among which wheat protein and egg protein are preferable, and gluten and dried egg white are more preferable. These protein materials can be used alone or in combination of any two or more.
  • the content of the protein material in the bread crumb modifier of the present invention may be 20 to 90% by mass in the total amount of the modifier, but is preferably 55 to 80% by mass.
  • the content of the protein material is less than 20% by mass, the adherence to the material of the bread crumb mix produced using the bread crumb modifier is reduced, and further, cooking with bread crumbs obtained using the bread crumb mix The food tends to burn or shrink.
  • the content of the protein material exceeds 90% by mass, the texture of the obtained cooked food with bread crumbs may become hard.
  • Examples of the thickener contained in the bread crumb modifier of the present invention include pregelatinized starch, glucomannan, agar, curdlan, sodium alginate, carrageenan, gellan gum, xanthan gum, pectin, gelatin, and the like. Preferred starch and glucomannan are preferred. These thickeners can be used singly or in combination of any two or more.
  • the content of the thickener in the bread crumb modifier of the present invention may be 1 to 60% by mass in the total amount of the modifier, but is preferably 10 to 40% by mass. When content of this thickener is less than 1 mass%, the obtained cooked food with bread crumb becomes easy to burn. On the other hand, when the content of the thickener exceeds 60% by mass, the texture of the resulting cooked food with bread crumbs may become hard.
  • the fat and oil contained in the bread crumb modifier of the present invention is not particularly limited as long as it is an edible fat and oil, and may be a liquid fat or a solid fat.
  • the fats and oils include vegetable oils such as soybean oil, rapeseed oil, corn oil, palm oil, and shortening, and higher fatty acids, sucrose fatty acid esters, monoglycerides, and the like.
  • the said fats and oils are vegetable fats and oils, More preferably, it is shortening.
  • the oil has a melting point of about ⁇ 10 to 40 ° C. In the present specification, the melting point of fats and oils means the rising melting point based on the standard fat and oil analysis test method (2.2.4.2-1996).
  • the above-described fats and oils can be used alone or in combination of two or more.
  • the content of the oil and fat in the bread crumb modifier of the present invention may be 0.1 to 5% by mass in the total amount of the modifier, but is preferably 0.3 to 3% by mass.
  • the content of the fat is less than 0.1% by mass, the bread crumb modifier is easily separated from bread crumbs.
  • the content of the oil and fat exceeds 5% by mass, the bread crumb modifier may become lumps or lumps, or the bread crumb mix produced using the bread crumb modifier may become heterogeneous.
  • the average particle size of the protein material, thickener and oil / fat contained in the bread crumb modifier of the present invention may be 20 to 500 ⁇ m, preferably 30 to 300 ⁇ m. When the average particle diameter is outside the above range for any of the protein material, thickener and fats and oils, the bread crumb modifier is easily separated from bread crumbs.
  • the bread crumb modifier of the present invention is a flour, starch, seasoning as long as it does not impair the appearance and texture of the cooked food with bread crumbs obtained using the bread crumb mix containing the bread crumb modifier.
  • the content of the other raw materials in the bread crumb modifier of the present invention may be 50% by mass or less, and preferably 20% by mass or less, based on the total amount of the modifier.
  • the total content of the protein material, thickener and fat / oil in the bread crumb modifier of the present invention is preferably 50 to 100% by mass, and more preferably 80 to 100% by mass.
  • the bread crumb modifier of the present invention is prepared by mixing the above-mentioned protein material, thickener, fats and oils, and other ingredients as necessary.
  • the bread crumb modifier is in powder form.
  • means for preparing a powdery bread crumb modifier include, for example, a method of mixing a powdered protein material, a thickener and a fat, and stirring while adding liquid fat to the powdered protein material and the thickener.
  • examples thereof include a powder method, a powder material, a thickener and a fat-containing mixture.
  • the average particle size of the powder is preferably 20 to 500 ⁇ m, more preferably 30 to 300 ⁇ m.
  • the bread crumb modifier of the present invention is used for the production of bread crumb mix. Therefore, the bread crumb mix of the present invention contains bread crumb and the bread crumb modifier of the present invention.
  • the bread crumb mix of the present invention can be produced by mixing bread crumbs and the bread crumb modifier of the present invention. By the mixing, the bread crumb modifier of the present invention adheres to the surface of the bread crumb. Therefore, the bread crumb mix of the present invention can be processed bread crumb with the bread crumb modifier of the present invention attached to the surface.
  • the protein material, thickener, fats and oils and the other ingredients described above are mixed in advance to prepare the bread crumb modifier of the present invention.
  • the obtained bread crumb modifier is mixed with bread crumbs.
  • the bread crumb modifier of the present invention prepared in advance is in a powder form.
  • the bread crumb modifier of the present invention prepared in advance is a homogeneous mixture prepared by mixing so that the protein material, the thickener, and the oil and fat are evenly distributed in the mixture.
  • the bread crumbs used for producing the bread crumb mix of the present invention various commonly used bread crumbs can be employed.
  • the bread crumbs may be produced by a general production method such as baking, electrode method, etc. using commonly used bread crumb materials such as wheat flour, yeast, sugar, salt, fats and oils. There is no restriction
  • the bread crumbs used for the production of the bread crumbs of the present invention may be dry bread crumbs or raw bread crumbs, but dry bread crumbs are preferred.
  • the bread crumb content (in terms of dry bread crumbs) in the bread crumb mix of the present invention is preferably 71 to 95% by mass, more preferably 80 to 93% by mass, based on the total amount.
  • the content of the bread crumb modifier of the present invention in the bread crumb mix of the present invention is 5 to 40 parts by weight, preferably 7.5 to 25 parts per 100 parts by weight of bread crumbs (in terms of dry bread crumbs, the same applies hereinafter). Part by mass, more preferably 10 to 25 parts by mass.
  • the amount of the bread crumb modifier is less than 5 parts by weight or more than 40 parts by weight with respect to 100 parts by weight of bread crumbs, the appearance and texture of the cooked food with bread crumbs obtained using the bread crumb mix obtained are sufficiently improved. do not do.
  • the amount of the protein material is, for example, 1 to 36 parts by weight, preferably 2 to 32 parts by weight, more preferably 2.75 to 22.5 parts by weight with respect to 100 parts by weight of bread crumbs. Further, it may be 5.0 to 20 parts by mass, and the amount of the thickening agent is, for example, 0.05 to 24 parts by mass, preferably 0.1 to 16 parts by mass with respect to 100 parts by mass of bread crumbs, More preferably, it may be 0.5 to 15 parts by mass, and even more preferably 1 to 10 parts by mass.
  • the amount of the oil / fat is, for example, 0.005 to 2 parts by mass, preferably 0.00.
  • the amount may be 01 to 1.25 parts by mass, more preferably 0.015 to 1.2 parts by mass, and still more preferably 0.03 to 0.75 parts by mass.
  • the total content of the protein material, thickener and fat in the bread crumb mix of the present invention is 100 parts by weight of bread crumb. 5 to 40 parts by mass, preferably 7.5 to 25 parts by mass, and more preferably 10 to 25 parts by mass.
  • the amount of the protein material, thickener and powdered fat in the bread crumb mix is within the above range, the content of those three components in the bread crumb modifier of the present invention added to bread crumb is described above. If not within the scope of the present invention, the resulting bread crumb mix will not be of sufficient quality.
  • the bread crumb mix of the present invention if necessary, within a range that does not impair the appearance and texture of the cooked food with bread crumbs obtained by the bread crumb mix of the present invention, flour, starch, seasoning, emulsifier, acidulant, sweetener, Other raw materials such as salt, spices, pigments, enzymes, and fragrances can be contained.
  • the other raw materials may be previously contained in the bread crumb modifier of the present invention as described above, or may be added separately when the bread crumb and the bread crumb modifier of the present invention are mixed. From the viewpoint of the homogeneity of the bread crumb mix and the ease of production, it is preferable that the bread crumb modifier of the present invention contains other raw materials in advance. Content of this other raw material in the bread crumbs of this invention should just be 20 mass parts or less with respect to 100 mass parts of bread crumbs, Preferably it is 12.5 mass parts or less.
  • the obtained mixture may be dried or sized as necessary.
  • the raw bread crumbs of the bread crumb mix are raw bread crumbs, it is preferable to dry the obtained mixture.
  • the moisture content of the bread crumb mix of the present invention may be 2 to 20% by mass, but 3 to 15% by mass is preferable from the viewpoint of storage stability and texture.
  • the size of the bread crumb mix of the present invention is not particularly limited, but the average particle size is preferably 100 ⁇ m to 7 mm, more preferably 200 ⁇ m to 5 mm.
  • an average particle diameter means the volume average diameter (MV) by a laser diffraction and a scattering method.
  • the bread crumb mix of the present invention can be used for the production of cooked food with bread crumbs. Therefore, this invention also provides the cooked food with breadcrumbs which the breadcrumb mix of this invention adhered.
  • the breaded cooked food may be a fried food or a non-fried food.
  • the bread crumb mix of the present invention can be used for various cooking such as baking with a small amount of oil and fried cooking with a large amount of oil.
  • the bread crumb mix of the present invention is directly attached to the surface of a raw material such as livestock meat or seafood (eg, without using flour or egg liquid or batter liquid), and then added to the pan.
  • a cooking utensil such as a frying pan, an iron plate, or an oven, together with a small amount of oil, for example, the oil is thinly stretched and baked and cooked, so-called non-fried cooked food with bread crumbs can be produced.
  • the amount of oil necessary for grilling may be 50 mL or less of oil with respect to 100 g of raw materials such as livestock meat and seafood from the viewpoint of lowering the oil intake, but is preferably 30 mL or less.
  • the bread crumb mix of the present invention is directly attached to the surface of a material such as livestock meat or seafood directly (for example, without using flour or egg liquid or batter liquid), A fried food with bread crumbs can be produced by putting it into a deep-fried pan that has been spread and cooking it by a conventional method.
  • the oil used for the grilling and fried cooking is not particularly limited as long as it is a general edible oil.
  • vegetable oils such as rapeseed oil, soybean white birch oil, rice oil, sesame oil, and animal oils such as lard Is used.
  • the bread crumb mix of the present invention has good adhesion to the material, and even when fried cooking with a large amount of oil, a sufficient amount of bread crumb can be left attached to the material. Therefore, according to the bread crumb mix of the present invention, the fried color is uniform and good, the sword stands well and there is a sense of volume, and the clothes are sakumi and the taste of the material is maintained, and the appearance and texture are high quality Cooking food with bread crumbs.
  • the raw materials used in the production of the bread crumb mix in this example are as follows. ⁇ Wheat gluten (Glyco Nutrition Foods "A-Guru G") ⁇ Dried egg white ("dry egg white” made by QP) -Pregelatinized starch (Matsuno Chemical "Matsunoline”) ⁇ Non-alpha starch (“Nissan Corn Starch” manufactured by Nippon Shokuhin Kako Co., Ltd.) ⁇ Glucomannan (“Supermannan” manufactured by Hadano Shoten Co., Ltd.) ⁇ Powdered fats and oils (“shortening” made by Taiyo Yu) ⁇ Flour (Nisshin Foods "Flower”) ⁇ Bread crumbs (Fryster “dried crumbs”)
  • Test Example 1 Spread the bread crumb mixes of Production Examples 1 to 4 and Comparative Examples 1 to 7 on a tray and place pork loin (thickness about 1.2 cm, about 100 g x 1) on it. The bread crumb mix was allowed to adhere. This was cooked in an oil bath heated to 170 ° C. for 3 minutes to produce tonkatsu. About the obtained tonkatsu, the appearance and food texture were evaluated by the following evaluation criteria by 10 trained panelists, and the average score was obtained. The results are shown in Table 1 below.
  • Test Example 2 Except for changing the composition of the mixture as shown in Table 2, bread crumb mixes 1 to 6 were produced in the same manner as in Production Examples 1 to 4, and tonkatsu was produced and evaluated in the same manner as in Test Example 1. . The results are shown in Table 2. Table 2 shows the results of Production Example 1 again.
  • Test Example 4 Except that the composition of the mixture was changed as shown in Table 4, bread crumb mixes 13 to 18 were produced in the same manner as in Production Examples 1 to 4, and tonkatsu was produced and evaluated using these in the same manner as in Test Example 1. . The results are shown in Table 4. Table 4 shows the results of Production Example 1 again.

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  • Chemical & Material Sciences (AREA)
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  • Engineering & Computer Science (AREA)
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  • Food Science & Technology (AREA)
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  • Oil, Petroleum & Natural Gas (AREA)
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Abstract

The present invention provides a breadcrumb mix allowing for the preparation of a high-quality breaded prepared food product having good appearance and texture. Provided is a breadcrumb modifier containing a mixture of 20–90% by mass of a protein material, 1–60% by mass of a thickener, and 0.1–5% by mass of a fat. Also provided is a breadcrumb mix containing 5–40 parts by mass of said breadcrumb modifier per 100 parts by mass breadcrumbs.

Description

パン粉ミックスBread crumbs mix
　本発明は、パン粉ミックス及びその製造に使用されるパン粉改質剤に関する。 The present invention relates to a bread crumb mix and a bread crumb modifier used for the production thereof.
　パン粉付フライ食品は、通常、生の畜肉、例えば豚肉、牛肉、鶏肉等、生の魚介、例えばアジ、サケ等、又は野菜類などの素材にまず小麦粉をまぶし（打ち粉）、液卵やバッター液に浸漬した後、パン粉を付着させて、油ちょうすることによって製造するのが一般的である。しかし、上記一連の操作は非常に煩雑であり、より簡便な操作でパン粉付フライ食品の製造を行うことへの要望は高い。 Fried foods with breadcrumbs are usually raw meat such as pork, beef, chicken, raw seafood such as horse mackerel, salmon, or vegetables, or first sprinkled with flour (dusting), liquid egg or batter In general, it is produced by dipping in a liquid, attaching breadcrumbs, and oiling. However, the series of operations described above is very complicated, and there is a high demand for producing fried foods with bread crumbs by simpler operations.
　素材に直接付着させ油ちょうすることでパン粉付フライ食品を製造することができるパン粉ミックスが、これまでに提案されている。特許文献１には、パン粉と、糊料、α化澱粉、乾燥卵白及び乾燥全卵から選ばれる１種以上とを配合したパン粉揚げ物用衣ミックスが開示されている。特許文献２には、乾燥パン粉とα化澱粉及び／又は粉状蛋白と増粘多糖類を配合したパン粉ミックスが開示されている。特許文献３には、糖類及び蛋白加水分解物からなる群より選ばれる少なくとも１種の高粘稠性素材と蛋白質を含む溶液を乾燥パン粉の表面に噴霧し乾燥させて得られた加工パン粉が開示されている。特許文献４には、生パン粉と粉状澱粉及び／又は粉状蛋白とを混合、乾燥させて得られた、パン粉に粉状澱粉及び／又は粉状蛋白を付着させた加工パン粉が開示されている。特許文献５には、小麦グルテン１～２０％、澱粉１０～６０％及び粉末醤油３～１２％を含み、小麦グルテンと澱粉との含有比が０．５～６０（重量比）であるイカフライ様食品用パン粉含有ミックスが開示されている。 A bread crumb mix that can produce fried food with bread crumbs by directly attaching to the material and oiling has been proposed. Patent Document 1 discloses a crumb fried food mix in which bread crumbs and at least one selected from glue, pregelatinized starch, dried egg white and dried whole eggs are blended. Patent Document 2 discloses a bread crumb mix containing dry bread crumb and pregelatinized starch and / or powdered protein and a thickening polysaccharide. Patent Document 3 discloses a processed bread crumb obtained by spraying and drying a solution containing at least one high-viscosity material selected from the group consisting of saccharides and protein hydrolysates on the surface of dried bread crumbs. Has been. Patent Document 4 discloses processed bread crumbs obtained by mixing raw bread crumbs with powdered starch and / or powdered proteins and drying the bread crumbs with powdered starch and / or powdered proteins attached thereto. Yes. Patent Document 5 includes 1-20% wheat gluten, 10-60% starch and 3-12% powdered soy sauce, and the content ratio of wheat gluten to starch is 0.5-60 (weight ratio). A bread crumb containing mix for food is disclosed.
特開昭５５－１５０８７０号公報JP 55-150870 A 特許第５４１７２８１号公報Japanese Patent No. 5417281 特開平８－２２８７０６号公報JP-A-8-228706 特許第３０３５２８７号公報Japanese Patent No. 3035287 特開２０１５－１４６７７０号公報JP-A-2015-146770
　上述した従来のパン粉ミックスには、保存中に各成分が分離したり、素材に対する付着性が劣るという問題があり、そのため、従来のパン粉ミックスを用いて得られるフライ食品は、外観や食感の点では必ずしも充分なものではなかった。外観と食感の良いより高品質なパン粉付調理食品を製造することができるパン粉ミックスが求められている。 The above-mentioned conventional bread crumb mix has a problem that each component is separated during storage or has poor adhesion to the material. Therefore, the fried food obtained using the conventional bread crumb mix has an appearance and texture. The point was not always sufficient. There is a need for a bread crumb mix that can produce a higher quality cooked food with bread crumb having a good appearance and texture.
　本発明者は、鋭意研究を重ねた結果、蛋白質素材と増粘剤と油脂とを所定量で含有する混合物を調製し、これを通常のパン粉と所定の配合比で混合して得られたパン粉ミックスが、素材への付着性がよいこと、また当該パン粉ミックスを畜肉や魚介等の素材に直接付着させ、加熱調理すれば、外観と食感の良い高品質なパン粉付調理食品が得られることを見出した。 As a result of extensive research, the present inventor prepared a mixture containing a protein material, a thickener and fats and oils in a predetermined amount, and mixed this with normal bread crumbs at a predetermined blending ratio to obtain bread crumbs The mix has good adhesion to the material, and if the bread crumb mix is directly attached to the meat, seafood or other material and cooked, high-quality cooked food with a good bread crumb with good appearance and texture can be obtained. I found.
　したがって、本発明は、蛋白質素材２０～９０質量％、増粘剤１～６０質量％及び油脂０．１～５質量％を含有するパン粉改質剤を提供する。
　また本発明は、パン粉１００質量部に対して該パン粉改質剤を５～４０質量部含有するパン粉ミックスを提供する。
　さらに本発明は、該パン粉ミックスが付着したパン粉付調理食品を提供する。
　さらに本発明は、該パン粉ミックスを素材表面に直接付着させることと、該パン粉ミックスが付着した素材を油で焼き調理又は揚げ調理することとを含む、パン粉付調理食品の製造方法を提供する。
　さらに本発明は、パン粉１００質量部と、該パン粉改質剤５～４０質量部とを混合することを含む、パン粉ミックスの製造方法を提供する。
　さらに本発明は、該方法で製造したパン粉ミックスを素材表面に直接付着させることと、該パン粉ミックスが付着した素材を油で焼き調理又は揚げ調理することとを含む、パン粉付調理食品の製造方法を提供する。 Therefore, the present invention provides a bread crumb modifier containing 20 to 90% by mass of protein material, 1 to 60% by mass of thickener and 0.1 to 5% by mass of fats and oils.
The present invention also provides a bread crumb mix containing 5 to 40 parts by weight of the bread crumb modifier with respect to 100 parts by weight of bread crumbs.
Furthermore, this invention provides the cooked food with bread crumbs which this bread crumb mix adhered.
Furthermore, the present invention provides a method for producing a cooked food with bread crumbs, comprising directly attaching the bread crumb mix to the surface of the material and baking or fried cooking the material to which the bread crumb mix is adhered.
Furthermore, the present invention provides a method for producing a bread crumb mix, comprising mixing 100 parts by weight of bread crumbs and 5 to 40 parts by weight of the bread crumb modifier.
Furthermore, the present invention provides a method for producing cooked food with bread crumbs, comprising directly attaching the bread crumb mix produced by the method to the surface of the material, and baking or fried cooking the material to which the bread crumb mix is adhered. I will provide a.
　本発明のパン粉改質剤を用いて製造されたパン粉ミックスは、素材への付着性がよく、素材に直接付着させるだけで、素材表面に充分な量を衣づけすることができる。当該パン粉ミックスを付着させた素材を調理すれば、揚げ色が均一かつ良好で、剣立ちが良くボリューム感があり、さらに衣にサクミがありかつ素材の旨味を保った、外観と食感の良い高品質のパン粉付調理食品を製造することができる。さらに、当該パン粉ミックスは、大量の油で揚げる調理、少量の油での焼き調理など、様々な調理に使用することができる。 The bread crumb mix produced using the bread crumb modifier of the present invention has good adhesion to the raw material, and a sufficient amount can be applied to the surface of the raw material simply by adhering directly to the raw material. If the material with the bread crumb mix is cooked, the fried color is uniform and good, the sword stands well and there is a sense of volume, and the clothes are sakumi and the taste of the material is maintained, and the appearance and texture are good High quality cooked food with bread crumbs can be produced. Further, the bread crumb mix can be used for various cooking such as cooking with a large amount of oil, baking with a small amount of oil, and the like.
　本発明は、パン粉ミックスの製造に用いられるパン粉改質剤、及びそれを用いて製造されたパン粉ミックスを提供する。本発明のパン粉改質剤は、蛋白質素材、増粘剤、及び油脂を含有する。該パン粉改質剤をパン粉と混合することで、本発明のパン粉ミックスが得られる。得られたパン粉ミックスは、パン粉付調理食品の製造に使用される。 The present invention provides a bread crumb modifier used for the production of a bread crumb mix and a bread crumb mix produced using the bread crumb modifier. The bread crumb modifier of the present invention contains a protein material, a thickener, and fats and oils. The bread crumb mix of this invention is obtained by mixing this bread crumb modifier with bread crumbs. The obtained bread crumb mix is used for manufacture of cooked food with bread crumbs.
　本明細書において、パン粉の「改質」とは、パン粉の衣材としての性質の改善、例えば、素材への付着性の向上、及び／又は、パン粉を付着させた素材を調理して得られたパン粉付調理食品の衣の外観と食感の向上、をいう。 In the present specification, the “reformation” of bread crumbs is obtained by improving the properties of bread crumbs as a clothing material, for example, improving the adhesion to the raw materials, and / or cooking the material to which the bread crumbs are attached. This means the appearance and texture of cooked foods with breadcrumbs.
　本発明のパン粉改質剤に含まれる蛋白質素材としては、例えば、グルテン、グリアジン、グルテニン等の小麦蛋白；全卵、卵白、卵黄等の卵蛋白；脱脂粉乳、ホエー蛋白等の乳蛋白；大豆蛋白、ゼラチン等が挙げられ、このうち小麦蛋白及び卵蛋白が好ましく、グルテン及び乾燥卵白がより好ましい。これらの蛋白質素材は、いずれか１種で、又はいずれか２種以上を組み合わせて用いることができる。本発明のパン粉改質剤における該蛋白質素材の含有量は、該改質剤の全量中、２０～９０質量％であればよいが、５５～８０質量％であることが好ましい。該蛋白質素材の含有量が２０質量％未満の場合、該パン粉改質剤を用いて製造されたパン粉ミックスの素材への付着性が低下し、さらに、該パン粉ミックスを用いて得られるパン粉付調理食品が焦げやすくなるか又は縮みやすくなる。他方、該蛋白質素材の含有量が９０質量％を超えると、得られるパン粉付調理食品の食感が硬くなることがある。 Examples of the protein material contained in the bread crumb modifier of the present invention include wheat proteins such as gluten, gliadin and glutenin; egg proteins such as whole egg, egg white and egg yolk; milk proteins such as skim milk powder and whey protein; soy protein Gelatin and the like, among which wheat protein and egg protein are preferable, and gluten and dried egg white are more preferable. These protein materials can be used alone or in combination of any two or more. The content of the protein material in the bread crumb modifier of the present invention may be 20 to 90% by mass in the total amount of the modifier, but is preferably 55 to 80% by mass. When the content of the protein material is less than 20% by mass, the adherence to the material of the bread crumb mix produced using the bread crumb modifier is reduced, and further, cooking with bread crumbs obtained using the bread crumb mix The food tends to burn or shrink. On the other hand, when the content of the protein material exceeds 90% by mass, the texture of the obtained cooked food with bread crumbs may become hard.
　本発明のパン粉改質剤に含まれる増粘剤としては、例えば、α化澱粉、グルコマンナン、寒天、カードラン、アルギン酸ナトリウム、カラギーナン、ジェランガム、キサンタンガム、ペクチン、ゼラチン等が挙げられ、このうちα化澱粉及びグルコマンナンが好ましい。これらの増粘剤は、いずれか１種で、又はいずれか２種以上を組み合わせて用いることができる。本発明のパン粉改質剤における該増粘剤の含有量は、該改質剤の全量中、１～６０質量％であればよいが、１０～４０質量％が好ましい。該増粘剤の含有量が１質量％未満の場合、得られるパン粉付調理食品が焦げやすくなる。他方、該増粘剤の含有量が６０質量％を超えると、得られるパン粉付調理食品の食感が硬くなることがある。 Examples of the thickener contained in the bread crumb modifier of the present invention include pregelatinized starch, glucomannan, agar, curdlan, sodium alginate, carrageenan, gellan gum, xanthan gum, pectin, gelatin, and the like. Preferred starch and glucomannan are preferred. These thickeners can be used singly or in combination of any two or more. The content of the thickener in the bread crumb modifier of the present invention may be 1 to 60% by mass in the total amount of the modifier, but is preferably 10 to 40% by mass. When content of this thickener is less than 1 mass%, the obtained cooked food with bread crumb becomes easy to burn. On the other hand, when the content of the thickener exceeds 60% by mass, the texture of the resulting cooked food with bread crumbs may become hard.
　本発明のパン粉改質剤に含まれる油脂としては、食用の油脂であればその種類に特に制限はなく、液体油脂であっても固形油脂であってもよい。当該油脂の好ましい例としては、大豆油、菜種油、コーン油、パーム油、ショートニング等の植物性油脂、及び高級脂肪酸、ショ糖脂肪酸エステル、モノグリセライドなどが挙げられる。好ましくは、当該油脂は、植物性油脂であり、さらに好ましくはショートニングである。好ましくは、当該油脂の融点は－１０～４０℃程度である。なお本明細書において、油脂の融点とは、基準油脂分析試験法（２．２．４．２－１９９６）に基づく上昇融点を意味する。本発明で用いる油脂としては、上述した油脂をいずれか１種、又はいずれか２種以上を組み合わせて用いることができる。本発明のパン粉改質剤における該油脂の含有量は、該改質剤の全量中、０．１～５質量％であればよいが、０．３～３質量％であることが好ましい。該油脂の含有量が０．１質量％未満の場合、該パン粉改質剤がパン粉と分離しやすくなる。他方、該油脂の含有量が５質量％を超えると、該パン粉改質剤がダマや塊状になったり、該パン粉改質剤を用いて製造されたパン粉ミックスが不均質になることがある。 The fat and oil contained in the bread crumb modifier of the present invention is not particularly limited as long as it is an edible fat and oil, and may be a liquid fat or a solid fat. Preferable examples of the fats and oils include vegetable oils such as soybean oil, rapeseed oil, corn oil, palm oil, and shortening, and higher fatty acids, sucrose fatty acid esters, monoglycerides, and the like. Preferably, the said fats and oils are vegetable fats and oils, More preferably, it is shortening. Preferably, the oil has a melting point of about −10 to 40 ° C. In the present specification, the melting point of fats and oils means the rising melting point based on the standard fat and oil analysis test method (2.2.4.2-1996). As the fats and oils used in the present invention, the above-described fats and oils can be used alone or in combination of two or more. The content of the oil and fat in the bread crumb modifier of the present invention may be 0.1 to 5% by mass in the total amount of the modifier, but is preferably 0.3 to 3% by mass. When the content of the fat is less than 0.1% by mass, the bread crumb modifier is easily separated from bread crumbs. On the other hand, when the content of the oil and fat exceeds 5% by mass, the bread crumb modifier may become lumps or lumps, or the bread crumb mix produced using the bread crumb modifier may become heterogeneous.
　本発明のパン粉改質剤に含まれる該蛋白質素材、増粘剤及び油脂それぞれの平均粒径は、２０～５００μｍであればよいが、３０～３００μｍであることが好ましい。該蛋白質素材、増粘剤及び油脂のいずれについても、平均粒径が上記範囲外であると、該パン粉改質剤がパン粉と分離しやすくなる。 The average particle size of the protein material, thickener and oil / fat contained in the bread crumb modifier of the present invention may be 20 to 500 μm, preferably 30 to 300 μm. When the average particle diameter is outside the above range for any of the protein material, thickener and fats and oils, the bread crumb modifier is easily separated from bread crumbs.
　さらに本発明のパン粉改質剤は、必要に応じて、該パン粉改質剤を含むパン粉ミックスを用いて得られるパン粉付調理食品の外観及び食感を損なわない範囲で、穀粉、澱粉、調味料、乳化剤、甘味料、酸味料、食塩、香辛料、色素、酵素、香料等のその他の原料を含有することができる。本発明のパン粉改質剤における該その他の原料の含有量は、該改質剤の全量中、５０質量％以下であればよく、２０質量％以下が好ましい。言い換えると、本発明のパン粉改質剤における該蛋白質素材、増粘剤及び油脂の合計含有量は、５０～１００質量％が好ましく、８０～１００質量％がより好ましい。 Furthermore, the bread crumb modifier of the present invention is a flour, starch, seasoning as long as it does not impair the appearance and texture of the cooked food with bread crumbs obtained using the bread crumb mix containing the bread crumb modifier. , Emulsifiers, sweeteners, acidulants, salt, spices, pigments, enzymes, fragrances and other raw materials. The content of the other raw materials in the bread crumb modifier of the present invention may be 50% by mass or less, and preferably 20% by mass or less, based on the total amount of the modifier. In other words, the total content of the protein material, thickener and fat / oil in the bread crumb modifier of the present invention is preferably 50 to 100% by mass, and more preferably 80 to 100% by mass.
　本発明のパン粉改質剤は、上述した蛋白質素材、増粘剤、油脂、及び必要に応じて上記その他の原料を混合することによって調製される。好ましくは、該パン粉改質剤は粉末状である。粉末状のパン粉改質剤を調製する手段としては、例えば、粉末状の蛋白質素材、増粘剤及び油脂を混合する方法、粉末状の蛋白質素材及び増粘剤に液体油脂を加えながら撹拌して粉末状にする方法、蛋白質素材、増粘剤及び油脂を含む混合物を粉末化する方法などが挙げられる。該粉末の平均粒径は、好ましくは２０～５００μｍ、より好ましくは３０～３００μｍである。 The bread crumb modifier of the present invention is prepared by mixing the above-mentioned protein material, thickener, fats and oils, and other ingredients as necessary. Preferably, the bread crumb modifier is in powder form. Examples of means for preparing a powdery bread crumb modifier include, for example, a method of mixing a powdered protein material, a thickener and a fat, and stirring while adding liquid fat to the powdered protein material and the thickener. Examples thereof include a powder method, a powder material, a thickener and a fat-containing mixture. The average particle size of the powder is preferably 20 to 500 μm, more preferably 30 to 300 μm.
　本発明のパン粉改質剤は、パン粉ミックスの製造のために使用される。したがって、本発明のパン粉ミックスは、パン粉と本発明のパン粉改質剤とを含有する。本発明のパン粉ミックスは、パン粉と、本発明のパン粉改質剤とを混合することによって製造することができる。該混合により、パン粉の表面に、本発明のパン粉改質剤が付着する。したがって、本発明のパン粉ミックスは、本発明のパン粉改質剤が表面に付着した加工パン粉であり得る。 The bread crumb modifier of the present invention is used for the production of bread crumb mix. Therefore, the bread crumb mix of the present invention contains bread crumb and the bread crumb modifier of the present invention. The bread crumb mix of the present invention can be produced by mixing bread crumbs and the bread crumb modifier of the present invention. By the mixing, the bread crumb modifier of the present invention adheres to the surface of the bread crumb. Therefore, the bread crumb mix of the present invention can be processed bread crumb with the bread crumb modifier of the present invention attached to the surface.
　好ましくは、本発明のパン粉ミックスの製造においては、予め上述した蛋白質素材、増粘剤、油脂、及び必要に応じて上述したその他の原料を混合して本発明のパン粉改質剤を調製し、次いで、得られた該パン粉改質剤をパン粉と混合する。好ましくは、予め調製される本発明のパン粉改質剤は粉末状である。好ましくは、予め調製される本発明のパン粉改質剤は、蛋白質素材、増粘剤、油脂が混合物中に均等に分布するように混合することによって調製された、均質な混合物である。 Preferably, in the production of the bread crumb mix of the present invention, the protein material, thickener, fats and oils and the other ingredients described above are mixed in advance to prepare the bread crumb modifier of the present invention. Next, the obtained bread crumb modifier is mixed with bread crumbs. Preferably, the bread crumb modifier of the present invention prepared in advance is in a powder form. Preferably, the bread crumb modifier of the present invention prepared in advance is a homogeneous mixture prepared by mixing so that the protein material, the thickener, and the oil and fat are evenly distributed in the mixture.
　本発明のパン粉ミックスの製造に用いられるパン粉としては、通常用いられている種々のパン粉を採用することができる。該パン粉は、小麦粉、イースト、砂糖、食塩、油脂等の一般に用いられるパン粉原料を用いて、焙焼法、電極法等の一般的な製法により製造されたものであればよいが、その原料及び製法に特に制限はない。本発明のパン粉ミックスの製造に用いられるパン粉は、乾燥パン粉であっても生パン粉であってもよいが、乾燥パン粉が好ましい。本発明のパン粉ミックスにおける該パン粉の含有量（乾燥パン粉換算）は、好ましくは全量中７１～９５質量％、より好ましくは８０～９３質量％である。 As bread crumbs used for producing the bread crumb mix of the present invention, various commonly used bread crumbs can be employed. The bread crumbs may be produced by a general production method such as baking, electrode method, etc. using commonly used bread crumb materials such as wheat flour, yeast, sugar, salt, fats and oils. There is no restriction | limiting in particular in a manufacturing method. The bread crumbs used for the production of the bread crumbs of the present invention may be dry bread crumbs or raw bread crumbs, but dry bread crumbs are preferred. The bread crumb content (in terms of dry bread crumbs) in the bread crumb mix of the present invention is preferably 71 to 95% by mass, more preferably 80 to 93% by mass, based on the total amount.
　本発明のパン粉ミックスにおける本発明のパン粉改質剤の含有量は、パン粉１００質量部（乾燥パン粉換算、本明細書中以下同じ）に対して５～４０質量部、好ましくは７．５～２５質量部、さらに好ましくは１０～２５質量部である。該パン粉改質剤の量がパン粉１００質量部に対して５質量部未満または４０質量部を超える場合、得られたパン粉ミックスを用いて得られるパン粉付調理食品の外観や食感が充分に向上しない。 The content of the bread crumb modifier of the present invention in the bread crumb mix of the present invention is 5 to 40 parts by weight, preferably 7.5 to 25 parts per 100 parts by weight of bread crumbs (in terms of dry bread crumbs, the same applies hereinafter). Part by mass, more preferably 10 to 25 parts by mass. When the amount of the bread crumb modifier is less than 5 parts by weight or more than 40 parts by weight with respect to 100 parts by weight of bread crumbs, the appearance and texture of the cooked food with bread crumbs obtained using the bread crumb mix obtained are sufficiently improved. do not do.
　本発明のパン粉ミックス全量中、該蛋白質素材の量は、パン粉１００質量部に対して、例えば１～３６質量部、好ましくは２～３２質量部、より好ましくは２．７５～２２．５質量部、さらに好ましくは５．０～２０質量部であり得、該増粘剤の量は、パン粉１００質量部に対して、例えば０．０５～２４質量部、好ましくは０．１～１６質量部、より好ましくは０．５～１５質量部、さらに好ましくは１～１０質量部であり得、該油脂の量は、パン粉１００質量部に対して、例えば０．００５～２質量部、好ましくは０．０１～１．２５質量部、より好ましくは０．０１５～１．２質量部、さらに好ましくは０．０３～０．７５質量部であり得る。また本発明のパン粉改質剤が蛋白質素材、増粘剤及び油脂以外の成分を含有しない場合、本発明のパン粉ミックスにおける該蛋白質素材、増粘剤及び油脂の合計含有量は、パン粉１００質量部に対して５～４０質量部、好ましくは７．５～２５質量部、さらに好ましくは１０～２５質量部である。ただし、たとえ該パン粉ミックス中における蛋白質素材、増粘剤及び粉末油脂の量がそれぞれ上記範囲内であっても、パン粉に添加する本発明のパン粉改質剤におけるそれら３成分の含有量が前述した本発明の範囲内にない場合、得られたパン粉ミックスは充分な品質のものとならない。 In the total amount of the bread crumb mix of the present invention, the amount of the protein material is, for example, 1 to 36 parts by weight, preferably 2 to 32 parts by weight, more preferably 2.75 to 22.5 parts by weight with respect to 100 parts by weight of bread crumbs. Further, it may be 5.0 to 20 parts by mass, and the amount of the thickening agent is, for example, 0.05 to 24 parts by mass, preferably 0.1 to 16 parts by mass with respect to 100 parts by mass of bread crumbs, More preferably, it may be 0.5 to 15 parts by mass, and even more preferably 1 to 10 parts by mass. The amount of the oil / fat is, for example, 0.005 to 2 parts by mass, preferably 0.00. The amount may be 01 to 1.25 parts by mass, more preferably 0.015 to 1.2 parts by mass, and still more preferably 0.03 to 0.75 parts by mass. Moreover, when the bread crumb modifier of the present invention does not contain components other than the protein material, thickener and fat, the total content of the protein material, thickener and fat in the bread crumb mix of the present invention is 100 parts by weight of bread crumb. 5 to 40 parts by mass, preferably 7.5 to 25 parts by mass, and more preferably 10 to 25 parts by mass. However, even if the amount of the protein material, thickener and powdered fat in the bread crumb mix is within the above range, the content of those three components in the bread crumb modifier of the present invention added to bread crumb is described above. If not within the scope of the present invention, the resulting bread crumb mix will not be of sufficient quality.
　本発明のパン粉ミックスは、必要に応じて、本発明のパン粉ミックスにより得られるパン粉付調理食品の外観及び食感を損なわない範囲で、穀粉、澱粉、調味料、乳化剤、酸味料、甘味料、食塩、香辛料、色素、酵素、香料等のその他の原料を含有することができる。当該その他の原料は、上述したように本発明のパン粉改質剤に予め含有させておいてもよく、又はパン粉と本発明のパン粉改質剤との混合の際に別途添加してもよい。パン粉ミックスの均質性及び製造の簡便さの観点からは、本発明のパン粉改質剤にその他の原料を予め含有させておくことが好ましい。本発明のパン粉ミックスにおける該その他の原料の含有量は、パン粉１００質量部に対し、２０質量部以下、好ましくは１２．５質量部以下であればよい。 The bread crumb mix of the present invention, if necessary, within a range that does not impair the appearance and texture of the cooked food with bread crumbs obtained by the bread crumb mix of the present invention, flour, starch, seasoning, emulsifier, acidulant, sweetener, Other raw materials such as salt, spices, pigments, enzymes, and fragrances can be contained. The other raw materials may be previously contained in the bread crumb modifier of the present invention as described above, or may be added separately when the bread crumb and the bread crumb modifier of the present invention are mixed. From the viewpoint of the homogeneity of the bread crumb mix and the ease of production, it is preferable that the bread crumb modifier of the present invention contains other raw materials in advance. Content of this other raw material in the bread crumbs of this invention should just be 20 mass parts or less with respect to 100 mass parts of bread crumbs, Preferably it is 12.5 mass parts or less.
　本発明のパン粉ミックスの製造においては、上記パン粉とパン粉改質剤との混合の後、必要に応じて、得られた混合物を乾燥又は整粒にかけてもよい。パン粉ミックスの原料パン粉が生パン粉の場合、得られた混合物を乾燥することが好ましい。本発明のパン粉ミックスの水分量は、２～２０質量％であればよいが、保存性及び食感の観点からは、３～１５質量％が好ましい。本発明のパン粉ミックスの大きさは、特に限定されないが、平均粒径で好ましくは１００μｍ～７ｍｍ、より好ましくは２００μｍ～５ｍｍである。 In the production of the bread crumb mix of the present invention, after mixing the bread crumb and the bread crumb modifier, the obtained mixture may be dried or sized as necessary. When the raw bread crumbs of the bread crumb mix are raw bread crumbs, it is preferable to dry the obtained mixture. The moisture content of the bread crumb mix of the present invention may be 2 to 20% by mass, but 3 to 15% by mass is preferable from the viewpoint of storage stability and texture. The size of the bread crumb mix of the present invention is not particularly limited, but the average particle size is preferably 100 μm to 7 mm, more preferably 200 μm to 5 mm.
　なお、本明細書において、平均粒径とは、レーザー回折・散乱法による体積平均径（ＭＶ）をいう。 In addition, in this specification, an average particle diameter means the volume average diameter (MV) by a laser diffraction and a scattering method.
　本発明のパン粉ミックスは、パン粉付調理食品の製造に使用することができる。したがって、本発明はまた、該本発明のパン粉ミックスが付着したパン粉付調理食品を提供する。該パン粉付調理食品は、フライ食品であってもノンフライ調理食品であってもよい。 The bread crumb mix of the present invention can be used for the production of cooked food with bread crumbs. Therefore, this invention also provides the cooked food with breadcrumbs which the breadcrumb mix of this invention adhered. The breaded cooked food may be a fried food or a non-fried food.
　本発明のパン粉ミックスは、少量の油での焼き調理、大量の油での揚げ調理など、様々な調理に使用することができる。少量の油での焼き調理の場合、本発明のパン粉ミックスを直接（例えば打ち粉、または卵液もしくはバッター液を介さずに）、畜肉や魚介等の素材表面に付着させた後、これを鍋、フライパン、鉄板、オーブン等の調理器具を用いて、少量の油とともに、例えば油を薄く伸ばした上で焼き調理することにより、いわゆるパン粉付ノンフライ調理食品を製造することができる。焼き調理する場合に必要な油の量は、油分摂取量低下の観点では、畜肉や魚介等の素材１００ｇに対して、油５０ｍＬ以下であればよいが、３０ｍＬ以下が好ましい。大量の油での揚げ調理の場合、本発明のパン粉ミックスを直接（例えば打ち粉、または卵液もしくはバッター液を介さずに）、畜肉や魚介等の素材表面に付着させた後、これを油を張った揚げ鍋に投入し、通常の方法で揚げ調理することにより、パン粉付フライ食品を製造することができる。該焼き調理及び揚げ調理に使用する油は、一般的な食用油であれば特に制限はなく、例えば菜種油、大豆白鮫油、米油、ゴマ油等の植物性油脂、ラード等の動物性油脂等が使用される。 The bread crumb mix of the present invention can be used for various cooking such as baking with a small amount of oil and fried cooking with a large amount of oil. In the case of baking with a small amount of oil, the bread crumb mix of the present invention is directly attached to the surface of a raw material such as livestock meat or seafood (eg, without using flour or egg liquid or batter liquid), and then added to the pan. By using a cooking utensil such as a frying pan, an iron plate, or an oven, together with a small amount of oil, for example, the oil is thinly stretched and baked and cooked, so-called non-fried cooked food with bread crumbs can be produced. The amount of oil necessary for grilling may be 50 mL or less of oil with respect to 100 g of raw materials such as livestock meat and seafood from the viewpoint of lowering the oil intake, but is preferably 30 mL or less. In the case of deep-fried cooking with a large amount of oil, the bread crumb mix of the present invention is directly attached to the surface of a material such as livestock meat or seafood directly (for example, without using flour or egg liquid or batter liquid), A fried food with bread crumbs can be produced by putting it into a deep-fried pan that has been spread and cooking it by a conventional method. The oil used for the grilling and fried cooking is not particularly limited as long as it is a general edible oil. For example, vegetable oils such as rapeseed oil, soybean white birch oil, rice oil, sesame oil, and animal oils such as lard Is used.
　本発明のパン粉ミックスは、素材への付着性がよく、大量の油での揚げ調理を行っても素材に充分な量のパン粉を付着させたままとすることができる。したがって、本発明のパン粉ミックスによれば、揚げ色が均一且つ良好で、剣立ちが良くボリューム感があり、さらに衣にサクミがありかつ素材の旨味を保った、外観と食感の良い高品質のパン粉付調理食品を得ることができる。 The bread crumb mix of the present invention has good adhesion to the material, and even when fried cooking with a large amount of oil, a sufficient amount of bread crumb can be left attached to the material. Therefore, according to the bread crumb mix of the present invention, the fried color is uniform and good, the sword stands well and there is a sense of volume, and the clothes are sakumi and the taste of the material is maintained, and the appearance and texture are high quality Cooking food with bread crumbs.
　次に実施例を示して本発明を更に詳細に説明するが、本発明は以下の実施例に限定されるものではない。 Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.
　本実施例でパン粉ミックスの製造に使用した原料は下記の通りである。
　・小麦グルテン（グリコ栄養食品製「Ａ－グルＧ」）
　・乾燥卵白（キユーピー製「乾燥卵白」）
　・α化澱粉（松谷化学工業製「マツノリン」）
　・非α化澱粉（日本食品化工株式会社製「日食コーンスターチ」）
　・グルコマンナン（株式会社荻野商店製「スーパーマンナン」）
　・粉末油脂（太陽油脂製「ショートニング」））
　・小麦粉（日清フーズ製「フラワー」）
　・パン粉（フライスター製「乾燥パン粉」） The raw materials used in the production of the bread crumb mix in this example are as follows.
・ Wheat gluten (Glyco Nutrition Foods "A-Guru G")
・ Dried egg white ("dry egg white" made by QP)
-Pregelatinized starch (Matsuno Chemical "Matsunoline")
・ Non-alpha starch (“Nissan Corn Starch” manufactured by Nippon Shokuhin Kako Co., Ltd.)
・ Glucomannan (“Supermannan” manufactured by Hadano Shoten Co., Ltd.)
・ Powdered fats and oils ("shortening" made by Taiyo Yu)
・ Flour (Nisshin Foods "Flower")
・ Bread crumbs (Fryster “dried crumbs”)
　（製造例１～４）
　表１に記載の量で蛋白質素材（小麦グルテン又は乾燥卵白）、増粘剤（グルコマンナン又はα化澱粉）及び粉末油脂をあわせ、均一になるまで混合して混合物（パン粉改質剤）を製造した。乾燥パン粉と該混合物とを１００：２０（質量比）で混合し、パン粉ミックスを製造した。 (Production Examples 1 to 4)
Combine the protein material (wheat gluten or dried egg white), thickener (glucomannan or pregelatinized starch) and powdered fats and oils in the amounts shown in Table 1 and mix until uniform to produce a mixture (bread crumb modifier). did. Dry bread crumbs and the mixture were mixed at 100: 20 (mass ratio) to produce a bread crumb mix.
　（比較例１～７）
　表１に記載の原料を均一になるまで混合して、蛋白質素材、増粘剤又は粉末油脂のいずれかを含まない混合物を製造した。乾燥パン粉と該混合物とを１００：２０（質量比）で混合し、パン粉ミックスを製造した。 (Comparative Examples 1 to 7)
The raw materials listed in Table 1 were mixed until uniform, and a mixture containing no protein material, thickener or powdered fat was produced. Dry bread crumbs and the mixture were mixed at 100: 20 (mass ratio) to produce a bread crumb mix.
（試験例１）
　製造例１～４、比較例１～７の各パン粉ミックスをトレイに広げ、そこに豚ロース肉（厚さ約１．２ｃｍ、約１００ｇ×１枚）を載せ、何度か返しながら肉の全面にパン粉ミックスを付着させた。これを１７０℃に熱した油槽で３分間油ちょう調理してトンカツを製造した。得られたトンカツについて、１０名の訓練されたパネラーにより、外観及び食感を以下の評価基準で評価し、平均点を求めた。その結果を下記表１に示す。 (Test Example 1)
Spread the bread crumb mixes of Production Examples 1 to 4 and Comparative Examples 1 to 7 on a tray and place pork loin (thickness about 1.2 cm, about 100 g x 1) on it. The bread crumb mix was allowed to adhere. This was cooked in an oil bath heated to 170 ° C. for 3 minutes to produce tonkatsu. About the obtained tonkatsu, the appearance and food texture were evaluated by the following evaluation criteria by 10 trained panelists, and the average score was obtained. The results are shown in Table 1 below.
(外観の評価基準)
　５：パン粉が肉全面に均一に付着し剣立ちが良く、揚げ色にムラが無く、極めて良好。
　４：パン粉が肉全面に剣立ち良く付着し、揚げ色にほぼムラが無く、良好。
　３：肉表面に部分的にパン粉の付着が薄い箇所があるが、揚げ色にはほぼムラが無く、やや良好。
　２：肉表面に部分的にパン粉の付着が薄い箇所があり、揚げ色にはややムラがあり、不良。
　１：肉表面にパン粉の付着が部分的に薄いかパン粉が剥がれた箇所があり、揚げ色にはムラがあり、極めて不良。
(食感の評価基準)
　　５：衣のサクミが充分にあり、肉の旨味とよく調和しており、極めて良好。
　　４：衣のサクミがあり、肉の旨味と調和しており、良好。
　　３：衣のサクミがやや弱く、肉がやや硬くなっており、やや不良。
　　２：衣のサクミが弱く、肉が硬く、不良。
　　１：衣のサクミに欠け、肉が乾いていて硬く、極めて不良。 (Evaluation criteria for appearance)
5: Bread crumb uniformly adheres to the entire surface of the meat, has a good sword stand, has no uneven fried color, and is extremely good.
4: Bread crumb adheres well to the whole surface of the meat and the fried color is almost uniform and good.
3: There is a portion where the crumbs are partially thinly attached to the meat surface, but the fried color is almost uneven and slightly good.
2: There is a part where the adhesion of bread crumbs is partially thin on the meat surface, the fried color is slightly uneven, and is poor.
1: There is a portion where the bread crumbs are partially thin or the bread crumbs are peeled off on the meat surface, and the fried color is uneven, which is extremely poor.
(Evaluation criteria for texture)
5: Sakumi of the clothes is sufficient, well harmonized with the taste of meat, and very good.
4: There is a sakumi of clothes, harmonious with the taste of meat, and good.
3: Sakumi of the clothes is slightly weak, the meat is slightly hard, and is somewhat poor.
2: Sakumi of clothes is weak, meat is hard, and it is bad.
1: It lacks the sakumi of the clothes, the meat is dry and hard, and it is extremely bad.
Figure JPOXMLDOC01-appb-T000001
  
Figure JPOXMLDOC01-appb-T000001
  
（試験例２）
　混合物の組成を表２のように変更した以外は、製造例１～４と同様にしてパン粉ミックス１～６を製造し、これを用いて試験例１と同様にしてトンカツを製造し、評価した。その結果を表２に示す。なお表２には製造例１の結果を再掲する。 (Test Example 2)
Except for changing the composition of the mixture as shown in Table 2, bread crumb mixes 1 to 6 were produced in the same manner as in Production Examples 1 to 4, and tonkatsu was produced and evaluated in the same manner as in Test Example 1. . The results are shown in Table 2. Table 2 shows the results of Production Example 1 again.
Figure JPOXMLDOC01-appb-T000002
  
Figure JPOXMLDOC01-appb-T000002
  
（試験例３）
　混合物の組成を表３のように変更した以外は、製造例１～４と同様にしてパン粉ミックス７～１２を製造し、これを用いて試験例１と同様にしてトンカツを製造し、評価した。その結果を表３に示す。なお表３には製造例１の結果を再掲する。 (Test Example 3)
Except for changing the composition of the mixture as shown in Table 3, bread crumb mixes 7 to 12 were produced in the same manner as in Production Examples 1 to 4, and tonkatsu was produced and evaluated in the same manner as in Test Example 1. . The results are shown in Table 3. Table 3 shows the results of Production Example 1 again.
Figure JPOXMLDOC01-appb-T000003
  
Figure JPOXMLDOC01-appb-T000003
  
（試験例４）
　混合物の組成を表４のように変更した以外は、製造例１～４と同様にしてパン粉ミックス１３～１８を製造し、これらを用いて試験例１と同様にしてトンカツを製造し、評価した。その結果を表４に示す。なお表４には製造例１の結果を再掲する。 (Test Example 4)
Except that the composition of the mixture was changed as shown in Table 4, bread crumb mixes 13 to 18 were produced in the same manner as in Production Examples 1 to 4, and tonkatsu was produced and evaluated using these in the same manner as in Test Example 1. . The results are shown in Table 4. Table 4 shows the results of Production Example 1 again.
Figure JPOXMLDOC01-appb-T000004
  
Figure JPOXMLDOC01-appb-T000004
  
（試験例５）
　パン粉と混合物との配合比を変えた以外は、製造例１と同様にしてパン粉ミックス１９～２６を製造した。さらに比較のため、パン粉と混合物の配合比はパン粉ミックス１９～２６と同様であるが、混合物の組成が異なるパン粉ミックス２７～３８を製造した。これらのパン粉ミックスを用いて試験例１と同様にしてトンカツを製造し、評価した。その結果を表５～６に示す。なお表５には製造例１の結果を、表６にはミックス１、６、７及び１２の結果を再掲する。 (Test Example 5)
Bread crumb mixes 19 to 26 were produced in the same manner as in Production Example 1 except that the blending ratio of the crumb and the mixture was changed. For further comparison, bread crumbs 27 to 38 were prepared in which the blending ratio of the bread crumbs and the mixture was the same as that of the bread crumbs mixes 19 to 26, but the composition of the mixture was different. Tonkatsu was produced and evaluated in the same manner as in Test Example 1 using these bread crumb mixes. The results are shown in Tables 5-6. Table 5 shows the results of Production Example 1 and Table 6 shows the results of Mixes 1, 6, 7 and 12.
Figure JPOXMLDOC01-appb-T000005
  
Figure JPOXMLDOC01-appb-T000005
  
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006

Claims (21)

  1. 　蛋白質素材２０～９０質量％、増粘剤１～６０質量％及び油脂０．１～５質量％を含有するパン粉改質剤。 A bread crumb modifier containing 20 to 90% by mass of protein material, 1 to 60% by mass of thickener and 0.1 to 5% by mass of fats and oils.
  2. 　前記蛋白質素材５５～８０質量％及び前記増粘剤１０～４０質量％を含有する請求項１に記載のパン粉改質剤。 The bread crumb modifier according to claim 1, comprising 55 to 80% by mass of the protein material and 10 to 40% by mass of the thickener.
  3. 　前記蛋白質素材が小麦蛋白、卵蛋白、乳蛋白及び大豆蛋白から選択される１種以上である、請求項１又は２記載のパン粉改質剤。 The bread crumb modifier according to claim 1 or 2, wherein the protein material is at least one selected from wheat protein, egg protein, milk protein and soybean protein.
  4. 　前記増粘剤が、α化澱粉、グルコマンナン、寒天、カードラン、アルギン酸ナトリウム、カラギーナン及びジェランガムから選択される１種以上である、請求項１～３のいずれか１項記載のパン粉改質剤。 The bread crumb modifier according to any one of claims 1 to 3, wherein the thickener is at least one selected from pregelatinized starch, glucomannan, agar, curdlan, sodium alginate, carrageenan and gellan gum. .
  5. 　前記油脂が植物性油脂である、請求項１～４のいずれか１項記載のパン粉改質剤。 The bread crumb modifier according to any one of claims 1 to 4, wherein the fat is a vegetable fat.
  6. 　前記蛋白質素材、増粘剤及び油脂を合計で８０～１００質量％含有する、請求項１～５のいずれか１項記載のパン粉改質剤。 The bread crumb modifier according to any one of claims 1 to 5, comprising a total of 80 to 100% by mass of the protein material, thickener and fats and oils.
  7. 　粉末状である、請求項１～６のいずれか１項記載のパン粉改質剤。 The bread crumb modifier according to any one of claims 1 to 6, which is in a powder form.
  8. 　前記粉末の平均粒径が２０～５００μｍである、請求項７記載のパン粉改質剤。 The bread crumb modifier according to claim 7, wherein the powder has an average particle size of 20 to 500 µm.
  9. 　パン粉１００質量部に対して請求項１～８のいずれか１項記載の蛋白質素材、増粘剤及び油脂を含有するパン粉改質剤を５～４０質量部含有するパン粉ミックス。 9. A bread crumb mix containing 5 to 40 parts by weight of the bread crumb modifier containing the protein material, thickener and fat according to any one of claims 1 to 8 with respect to 100 parts by weight of bread crumbs.
  10. 　前記パン粉を７１～９５質量％含有する請求項９記載のパン粉ミックス。 The bread crumb mix according to claim 9, containing 71 to 95% by mass of the bread crumb.
  11. 　前記パン粉１００質量部に対して、前記蛋白質素材を１～３６質量部、前記増粘剤を０．０５～２４質量部、及び前記油脂を０．００５～２質量部含有する、請求項９又は１０記載のパン粉ミックス。 The protein material 1 to 36 parts by mass, the thickener 0.05 to 24 parts by mass, and the oil or fat 0.005 to 2 parts by mass with respect to 100 parts by mass of the bread crumbs. 10. The bread crumb mix according to 10.
  12. 　前記パン粉の表面に前記パン粉改質剤が付着している、請求項９～１１のいずれか１項記載のパン粉ミックス。 The bread crumb mix according to any one of claims 9 to 11, wherein the bread crumb modifier is attached to a surface of the bread crumb.
  13. 　平均粒径が１００μｍ～７ｍｍである、請求項９～１２のいずれか１項記載のパン粉ミックス。 The bread crumb mix according to any one of claims 9 to 12, having an average particle diameter of 100 µm to 7 mm.
  14. 　請求項９～１３のいずれか１項記載のパン粉ミックスが付着したパン粉付調理食品。 A cooked food with bread crumbs to which the bread crumb mix according to any one of claims 9 to 13 is attached.
  15. 　請求項９～１３のいずれか１項記載のパン粉ミックスを素材表面に直接付着させることと、該パン粉ミックスが付着した素材を油で焼き調理又は揚げ調理することとを含む、パン粉付調理食品の製造方法。 A crumb-cooked food comprising: directly attaching the bread crumb mix according to any one of claims 9 to 13 to a surface of the raw material; and baking or fried cooking the raw material to which the bread crumb mix is attached. Production method.
  16. 　パン粉１００質量部と、請求項１～８のいずれか１項記載の蛋白質素材、増粘剤及び油脂を含有するパン粉改質剤５～４０質量部とを混合することを含む、パン粉ミックスの製造方法。 Production of bread crumb mix comprising mixing 100 parts by weight bread crumb and 5 to 40 parts by weight bread crumb modifier containing protein material, thickener and fat according to any one of claims 1-8. Method.
  17. 　前記パン粉ミックスが前記パン粉を７１～９５質量％含有する、請求項１６記載の方法。 The method according to claim 16, wherein the bread crumb mix contains 71 to 95% by mass of the bread crumb.
  18. 　前記パン粉ミックスが、前記パン粉１００質量部に対して、前記蛋白質素材を１～３６質量部、前記増粘剤を０．０５～２４質量部、及び前記油脂を０．００５～２質量部含有する、請求項１６又は１７記載の方法。 The bread crumb mix contains 1 to 36 parts by weight of the protein material, 0.05 to 24 parts by weight of the thickener, and 0.005 to 2 parts by weight of the fat / oil with respect to 100 parts by weight of the bread crumbs. 18. A method according to claim 16 or 17.
  19. 　前記蛋白質素材、増粘剤及び油脂を混合して請求項１～８のいずれか１項記載のパン粉改質剤を調製することと、得られたパン粉改質剤５～４０質量部をパン粉１００質量部と混合することとを含む、請求項１６～１８のいずれか１項記載の方法。 A bread crumb modifier according to any one of claims 1 to 8 is prepared by mixing the protein material, a thickener and an oil and fat, and 5 to 40 parts by weight of the obtained bread crumb modifier is added to 100 bread crumbs. The method according to any one of claims 16 to 18, comprising mixing with parts by mass.
  20. 　前記パン粉とパン粉改質剤との混合により該パン粉の表面に該パン粉改質剤を付着させる、請求項１９記載の方法。 The method according to claim 19, wherein the bread crumb modifier is attached to the surface of the bread crumb by mixing the bread crumb and the bread crumb modifier.
  21. 　請求項１６～２０のいずれか１項記載の方法で製造したパン粉ミックスを素材表面に直接付着させることと、該パン粉ミックスが付着した素材を油で焼き調理又は揚げ調理することとを含む、パン粉付調理食品の製造方法。  A bread crumb comprising: directly attaching the bread crumb mix produced by the method according to any one of claims 16 to 20 to a surface of the raw material; and baking or fried cooking the material to which the bread crumb mix is attached. A method for producing cooked foods.
PCT/JP2018/003715 2017-02-06 2018-02-05 Breadcrumb mix WO2018143447A1 (en)

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